Active Time

　　15 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 4 first-course servings

　　1 (1/3 pound) piece Parmigiano-Reggiano with (roughly 3- by 3-inch) rind

　　6 cups chicken stock

　　4 large garlic cloves, thinly sliced

　　4 sprigs fresh parsley, tied together

　　1 tablespoon extra-virgin olive oil

　　1 cup tortellini (24 to 36)

　　4 cups loosely packed baby spinach leaves (3 ounces), cut into 1/2-inch-wide strips

　　

Step 1

Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.

　　

Step 2

Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Add spinach and simmer, uncovered, 1 minute. Divide among 4 soup plates, then shave cheese over soup to taste.